Sous Vide Herb Crusted Rack of Lamb

Sous Vide Herb Crusted Rack of Lamb

Sous Vide Herb Crusted Rack of Lamb

Sous vide herb crusted rack of lamb is what dreams are made of. These lamb chops are cooked to perfection using a sous vide, then covered in a delicious herbed panko mixture. The result? A masterful tasting dish that you can whip out for a romantic dinner, the holidays or a casual Sunday.

Time and Temperature

Through loads of experimentation, we’ve found that cooking the rack of lamb at 58C/138F for 2 hours is the perfect combo. Leaving the lamb in for 2 hours breaks down the connective tissue (collagen), which results in an extremely tender rack. Also, cooking them at a temperature of 138F is the sweet spot for a succulent but firm lamb.  Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Check out our full list of recommended gear here.

Sous Vide Herb Crusted Rack of Lamb

Course Main Course
Cuisine American
Prep Time 10 minutes
Hands-On Cook Time 20 minutes
Sous Vide Time 2 hours
Total Time 2 hours 30 minutes
Servings 4

Ingredients

  • 1 rack lamb
  • 2 sprigs rosemary
  • 4 cloves garlic
  • 1/2 Tbsp dijon mustard
  • 1 cup Panko bread crumbs
  • Salt and pepper to taste

Instructions

Preparation

  1. Set sous vide machine to 58C/137F.

  2. Salt and pepper rack of lamb to taste. Place rack of lamb in bag with 1 sprig of rosemary, 2 cloves of crushed garlic and olive oil. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 2 hours.

Herbed Panko Mixture

  1. While lamb is cooking, create the panko mixture. Add panko bread crumbs and sauté until golden brown, about 3 minutes. Remove from heat and add 2 Tbsp of chopped rosemary. Set aside and let cool.

Finishing

  1. Remove bag from bath. Take lamb out of the bag, pat dry and let rest for 5 minutes.

  2. Smother the top of the rack of lamb with dijon mustard, then adhere the herbed Panko mixture.

  3. Put coated rack of lamb in oven at 450F for 5 to 10 minutes. Take lamb out of the oven and let rest for 5 minutes. Slice the rack of lamb into individual chops and feast!

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